Quinoa and Mung Bean Pilaf

Heat oil over medium heat until sizzling. Add onions and cook until they begin to soften. Add carrots and brown. Add garlic and cook until fragrant. Add mung beans and stir to coat in oil. Add chicken, turmeric, and broth. Bring to a boil. Simmer for 30 minutes. While ingredients cook, cover quinoa in water and soak for 30 minutes. Add quinoa, parsley, and chopped white parts of green onions and simmer for 15 minutes. Remove quinoa from heat and let sit for five minutes with the lid on. It is important to use chicken thighs, as they do not dry out during the cooking process. To make this into a side dish, simply omit the chicken.